Sullivan Street Bakery

167 W 74th St
New York NY 10023

Categories Food

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Around the Web
Guide | Sullivan Street Bakery | Edible Manhattan
Guide Sullivan Street Bakery | Local Food Magazine of Manhattan
Sullivan Street Bakery: News & Coverage on New York Magazine
Recent news and coverage of Sullivan Street Bakery.
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Cesar Razuri
The Canotto Salato is amazing. A row of cubed pieces of prosciutto lay on top of a bed of mascarpone, gruyere, and sprinkled with some fennel seed. Oh--and the bread is a perfect pillow of goodness.
Lisa Henderson
Panettone are here!
The Corcoran Group
Easily the best bomboloni in the city. It's a trek to get here, but well worth it.
Serious Eats
Great bread, tasty sandwiches, and some standout sweets. Don't miss the pizza bianca on your first visit.
Anne Cloudman
The no-knead bread making class is great!
Ali Hiller
Pizza patate, blueberry olive oil cake, and bomboloni were all amazing!
Alexandra P
Can't find better than their Truccio Sare and flatbreads
Real Cheap Eats
Try the pizza bianca ($2). "This light slab of chewy and crispy Roman-style flatbread comes topped with extra virgin olive oil, sea salt and rosemary. No other ingredients required."
Gansevoort Hotel Group
Daan V.
Just around the corner from our office, Sullivan Street Bakery is the ultimate spot to get a quick and delicious lunch. Their flatbread pizzas are amazing, especially the potato and funghi ones.
Serious Eats
Best Bomboloni: The one filled with vanilla pastry cream is our favorite, but the chunky caramelized apple and raspberry are excellent as well.
Village Voice
We returned to Sullivan Street Bakery while compiling our "10 Best Loaves of Bread in NYC" list, and dubbed their green olive loaf number one!
French toast using their brioche is an incredible way to start a Sunday morning.
Andrew Heller
If there are any olive strecci left when you show up, get 'em. All of them.
Ben Cowles
Zucchini flatbread pizza is great!
New York’s King of Dough, Jim Lahey, opened his bakery in 1994 and hasn’t stopped baking since. Try the Filone, a classic Italian bread with an in-your-face-flavor.
Bon Appetit Magazine
Bread bakers are mad geniuses & none fit the description better than the quirky Jim Lahey. His pane Pugliese (a crunchy, dark-brown loaf) and pizza Bianca (an airy flatbread) are NY food masterpieces.
Stephanie W
pizza funghi. pmb panino. pork + peach panino. chocolate torte. as maria sang, "these are a few of my favourite things..."
Village Voice
Try the Schiacciata con l'uva, an Italian flatbread. The surface is strewn with tiny wine grapes and anise seeds, and the bread is slightly sweet. Great for breakfast or dessert!
Myke Mansberger
Get there before noon to grab a Savory Brioche. It's Heaven.
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